Cooking time: 30 min
Using a sharp knife cut the top and bottom off the oranges to reveal the flesh, stand them upright and cut down the sides to remove all skin and white pith. Holding a peeled orange in your hand over a bowl, cut down either side of each of the membranes to remove the segments. Drop them into the bowl and, when they are all removed, squeeze the remaining membrane over the bowl to collect the juice. Repeat with remaining orange.
Discard the outer segments of the fennel and shave the rest finely with a sharp knife or Japanese mandolin.
Shave the cheese into long thin slivers with a potato peeler or Japanese mandolin.
Place oil, vinegar, orange juice, salt and pepper in a screw top jar and shake well to combine.
Place lettuce and fennel in a bowl, toss with enough dressing to coat well, you may not need it all.
Arrange cheese slices on a serving platter or individual plates, top with salad then orange segments and walnut pieces and serve.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.